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Noodles with vegetables and black beans

Noodles with vegetables and black beans

Make a change from your usual pasta recipes and travel to Asia by giving into this very flavourful noodle recipe!

Cooking time


  • 1/2 lb (225 g) rice vermicelli
  • 2 tsp (10 ml) canola oil
  • 4 c (1 litre) mixed vegetables of choice (bok choy, cauliflower, mushrooms, etc.)
  • OR 1 bag Arctic Gardens vegetables for Thai style stir-fry
  • 1/3 c (80 ml) Asian black bean garlic sauce
  • 1/2 c (250 ml) orange juice
  • 1 can 14 oz (398 ml) Bonduelle red kidney beans


  1. Prepare noodles according to package directions, either by soaking in boiling water or cooking in a pot of boiling water.
  2. In the meantime, in a wok or a large frying pan, heat oil over medium-high heat and sauté garlic and ginger for 5 minutes. Transfer to a large bowl.
  3. Return wok to medium-high heat and add sauce and orange juice. Bring to a boil.
  4. Add the beans to the sauce and simmer for 2 minutes.
  5. Add drained noodles, stir to coat with sauce and cook for 2 minutes or until noodles are tender.
  6. Add the stir-fried vegetables and serve.

Nutritional value (per serving):

  • Calories: 350
  • Proteins: 10 g
  • Lipids: 12 g
  • Glucides: 53 g
  • Fibers: 9 g
  • Sodium: 216 mg

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